Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Roquefort Mousse with Grapes and Verjus Essence

Name: Roquefort Mousse with Grapes and Verjus Essence
Cuisine: American
Ingredients: 1 Roquefort Mousse, made in a 3-fl oz (90-mL) pyramid form; 2 fl oz (60 mL) Verjus Essence, in squeeze bottle; 1 oz (30 g) Micro greens of choice; 2 oz (60 g) Peeled Red Flame grapes; 5 Freshly toasted baguette croûtons

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 Roquefort Mousse, made in a 3-fl oz (90-mL) pyramid form

Americas
United States
Starter

Method

Procedure

Plating

Place the Roquefort mousse in the center of a cool 10-in. (25-cm) plate.
Squeeze a flourish of verjus ess